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Hearty Vegetable Beef Soup
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5 from 3 votes

Hearty Vegetable Beef Stew

This is a hearty soup/stew that's great for fall or winter. Actually, it's delicious any time of the year.
Servings: 12


  • 1/2 stick butter or margarine
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 5-6 stalks celery chopped
  • 4 cups beef bouillon Update: I've started using Swanson's Beef Broth, 32 oz carton size instead of the buying the bullion and mixing it up. It tastes just as good and it's faster/easier.
  • 28 oz can of diced tomatoes
  • 8 oz can of tomato sauce
  • 5-7 potatoes pared and cubed
  • 6-7 carrots sliced
  • 16 oz bag frozen corn or 2 cans
  • 16 oz bag frozen baby lima beans for butterpeas or whatever beans you prefer
  • 1 or 2 cans 15 oz size of peas (You can use frozen, I prefer Lesueur)
  • 1 to 1 1/2 lbs of Beef Round Chunks Publix sells this already cut up and labeled "Stew Beef" or "Good for soup"
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon of salt I don't add this since I don't like a lot of salt in food, so season to your own taste


  • Melt butter (or margarine) in a large Dutch oven or stock pot over medium heat.
  • Add onion and garlic and cook until onion is transparent.
  • Add bouillon (or beef broth), beef, celery, diced tomatoes, tomato sauce, potatoes, carrots, corn, beans, peas, thyme and celery seed.
  • Bring to a boil over medium heat.
  • Cover and simmer for 30-45 minutes, or until vegetables are tender.
  • Stew is ready when meat and carrots are tender.